Smoked Avocado Burgers

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My head is back above water after CrossFit Regionals last weekend. Our team took 17th place and we had a great time while doing so. I have a recap in the works that I’ll post next week.

For now, take a look at these killer Smoked Avocado Burgers. Leah Hinkey joins me for the video and we turn out some smokey deliciousness while “Keeping It Paleo!”

These burgers are just one of the amazing things you can do with a Smoke Vault by Camp Chef. If you are throwing a large party, there is no better way to cook 75 burgers all at once. You can fit five on a rack and there is room for five racks. Pop ’em in 2 hours before dinner time and your set!

A huge thanks to Camp Chef for making this all possible. Their products are awesome, so if you haven’t checked them out, please do. They have everything from cast iron to outdoor stoves, smokers, and even a pizza oven. Camp Chef Rocks!

Have a great Memorial Day weekend and do your best to, “Keep It Paleo!”

Your Pal,

Paleo Nick

Smoked Avocado Burgers

Ingredient List:

  • Pounds Grass Fed Ground Beef
  • 4 Cups Wood Chips, soaked in water for 2 hours or up to one week. (I used Hickory)

Rub Mix: (or Super Radical Rib Rub)

  • 1 Cup Chili Powder
  • 1/4 Cup Mustard Powder
  • 1/4 Cup Onion Powder
  • ¼ Cup Granulated Garlic
  • 2 Tablespoons Ground Cumin
  • 1 Tablespoon Cayenne Pepper
  • ½ Cup Kosher Salt
  • ¼ Cup Ground Black Pepper

Make the rub and store it in a deli container or Zip-loc bag. This is your “Rub Well,” use only as much rub as you need and don’t add raw meat the “well.”

Preparation Instructions:

  1. Divide the ground beef into 8oz. portions and press them into a ring mold in order to yield a consistent size and cool look.
  2. Place rub mix into a hotel pan or bowl and add burgers one at a time and roll/pat them in the spices on all sides until completely coated. Then, transfer to a third hotel pan or sheet pan.
  3. Once all burgers have been rubbed, take them out to the smoker.
  4. Strain wood chips and place them in the smoking tray. Cover tightly with two sheets of aluminum foil and poke several holes in the top.
  5. Place smoker tray in smoker and fill water pan with water.
  6. Place rubbed burgers on smoker racks while making sure that they are not touching one another.
  7. Turn the ignition/temperature dial until the flame lights, then set the dial to high.
  8. Close the door and allow the magic to happen.
  9. Bring the smoker up to a temp of 200-225°F and allow to cook for 60-90 minutes.
  10. Remove from smoker and allow to rest for 5-10 minutes.
  11. You can serve the burgers as is or slice them up and serve them as I did with PaleoQ sauce, onions, avocado and cilantro.
  12. Whatever you choose to do, be sure to share with your friends. These are also great for making new friends.
  13. Enjoy! And, smile because you are…

“Keeping It Paleo!”

Zone Breakdown:

Protein: (44)

We start with 5 pounds, or 2270g, of Ground beef, but after cooking, it cooks down to about 1884g.  We know that a block of ground beef weighs 42g, which gives us 44 blocks of protein.

Balancing Act:

 

If we divide the meat up into 11 burgers, then we have 11 4-block burgers that you can then spruce up with carbs and fats.

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